March 19, 2020

Thai Curry Chicken Soup

This Thai Curry Chicken Soup is of our favorite healthy and tasty pantry recipes!

I didn’t think I was a huge fan of curry until I made this soup! Adapted from Damn Delicious, this is now a staple in our house! It’s especially useful as a “pantry meal” when you’re relying on items you have stocked in the house! It’s easy to swap out or omit certain things if you’re in a pinch! This is one of the recipes I use my “PERFECT SHREDDED CHICKEN” in.

I start by dicing up an onion and a red bell pepper. I saute that until nice and soft, then add in my garlic paste, ginger paste (super duper shortcut ingredients!!!), curry sauce, chicken stock, coconut milk, pre-made chicken, and simmer!

I actually use this instead of curry paste because it’s PACKED with flavor (and I had it in my pantry)! Similar **HERE**.

These will change your life! Find them **HERE** or in the produce section of your grocery store.

Then I cook up some rice noodles, stir them in, squeeze in fresh lime juice and garnish with cilantro or parsley.

This Thai Curry Chicken Soup is a constant in our meal rotation. It’s an inexpensive dish, yet it’s so flavorful and refreshing! It’s even great in the summer because of its bright flavor profile. I promise you’ll become a fan!

Adapted From Damn Delicious

Thai Curry Chicken Soup

Thai food at home! Super easy and packed with flavor, This is a perfect soup any time of year!

Print Recipe

Ingredients Method

Ingredients

1 Tbsp olive oil
1 1/2 pounds boneless, skinless, chicken breast shredded
salt & pepper to taste
2 tsp garlic paste
2 tsp ginger paste
1 red bell pepper diced
1 onion diced
1/2 cup curry sauce (not paste)
6 cups chicken broth
1 (13.5 oz can) coconut milk
1/2 (8 ounces) package rice noodles
1/2 cup fresh cilantro chopped
1/4 cup fresh basil chopped
2 tbsp freshly squeezed lime juice

Method

Season chicken with salt & pepper. Prepare chicken in advance in slow cooker (linked in post) OR cut chicken into small pieces and cook until golden. Set aside.
Add bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic paste, ginger paste, and curry sauce. Stir until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Meanwhile, cook rice noodles according to package instructions. Stir in rice noodles into the soup.
Remove from heat; stir in cilantro, basil and lime juice; season with salt and pepper, to taste.